Apr 11

Make-Ahead Easter Eats

Congrats to the two winners of my book A Life That Says Welcome and a Target gift card. They are: Kim Beechem and Grace (comment left on April 3 at 10:37 am) Please email my intern at haley@karenehman.com and tell her what you won and give her your mailing address.

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Even though Easter is a few weeks away yet, here are some make-ahead foods you can get ready before hand to be ahead of the game.

Mortadella with Bread on Chopping board

Grandma Shug’s Mustard Sauce

My mother-in-law’s famous sauce. It can be made ahead and kept in the fridge for up to a week or frozen for up to six weeks. This disappears fast! Great with ham, turkey or later for chicken nuggets.

In a saucepan combine:

1 cup sugar

1 cup yellow regular mustard

1 can tomato soup (Yes! Tomato soup. But you can’t taste it.)

3/4 cup vinegar

1 cup butter

4 eggs, well beaten

Cook over medium heat until it thickens, stirring constantly with a wire whisk. Cool and store in fridge. Triple yum!

Homemade crescent rolls

Never-Fail Crescent Rolls

My friend Julie makes these awesome homemade crescent rolls. They are so easy and delicious! These also bake and freeze well so that you can make them ahead.

1 package yeast

1 1/2 cups warm water

3 1/4 cups flour

1/2 teaspoon salt

1 9-ounce (Jiffy) cake mix, either yellow or white

melted butter

Dissolve yeast in warm water. Mix in all ingredients except butter. Do NOT knead. Put in greased large bowl and let it rise until doubled or about 1 hour.

Punch down, divide into two, and roll out into two 12-inch circles. Divide into 12 triangles each and roll into crescent rolls. Put each dozen on greased cookie sheets and let rise about 25 minutes.

Bake at 350 degrees for 12–15 minutes or until browned. Remove from oven and brush with melted butter.  Makes 24 rolls.

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Cornbread Pudding

I also got this recipe from my friend Julie. You may assemble it the day before and keep it in the fridge, covered, until ready to bake. I always double the recipe, place it in a 9 x 13 inch pan and extend the baking time 10-15 more minutes until done. My whole family {and even my picky father} LOVE this. We make it every Easter and Thanksgiving.

1 can creamed corn

1 can whole corn (drained)

8 ounces sour cream

1/3 cup sugar

1/2 cup vegetable oil

2 eggs, lightly beaten

8 1/2 ounce box Jiffy corn muffin mix

Mix all together and pour into a 2 1/2 quart baking dish. Bake at 350 for 45 minutes to 1 hour. Serves 4–6.

Happy Make-ahead Easter!

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Comments

  1. Thank you, Karen. You share such yummy recipes. :)

  2. I think I need to try that cornbread pudding this weekend! :)

  3. Yummy!! I love to have things done early! I do have a question or 2!
    1. What size cans do you use for the Cornbread pudding?
    2. Does the recipe for the cresent rolls make 12 or 24? thanks so much!!!!

    • karenehman says:

      Hi Liz–
      Just regular sized cans of corn. I’m not sure of the size because I don’t have any in my house right now but you will be easily able to tell by just looking on the shelf at the grocery store. And also the recipe makes 24 rolls. I goofed and said 12 at the end but I have change that now. Thanks for catching it. Enjoy!

  4. I’m going to try the crescent rolls and the mustard sauce. I’ve been making the corn casserole for years. I think our family will love the rolls!

  5. Kim Beechem says:

    How exciting! I just noticed I won your new book! I can’t wait to read it!

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